Reddish fish soup with cream
Reddish fish soup with cream
Hearty, nutritious soup with a delicate taste and smell! This recipe makes a very tasty and tender reddish fish soup with cream. It will appeal to lovers of fresh and reddish fish. You can take any salmon that you have on hand.
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Ingredients and how to cook
ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>
| tea spoon | 5 ml |
| dessert spoon | 10 ml |
| tablespoon | 20 ml |
| cup | 200 ml |
Total:
| Composition weight: | 100 gr |
| Calorie composition: |
151 kcal |
| Belkov: | 8 g |
| Zhirov: | 8 g |
| Carbohydrates: | 11 g |
| Used: | 30 / 29 / 41 |
| H 100 / C 0 / B 0 | |
Production time: 1 hour
Step-by-step production
Step 1:
Prepare your food. It is better to take the fish with bones, from which the broth will be cooked. Or take the fillet and head separately. Or take ready-made fish broth.
Step 2:
Separate the fillet from the bones; if there is skin, do not throw it away, it will also go into the broth.
Step 3:
Cut the fillet into large cubes.
Step 4:
Place the bones and skin in cool water and let them cook.
Step 5:
Bring the broth to a boil and simmer for 20 minutes over low heat.
Step 6:
Strain the broth through a fine sieve.
Step 7:
Cut the onion into small cubes.
Step 8:
Also cut the carrots into cubes. But you can grate it.
Step 9:
Cut the potatoes into large cubes.
Step 10:
Heat vegetable oil in a thick-bottomed saucepan. Put onions and carrots in it.
Step 11:
Fry them over low heat, covered, for about 10 minutes.
Step 12:
Pour the broth into the pan. Add potatoes. Wait for it to boil and cook the potatoes for 5 minutes.
Step 13:
Add fish fillets to the soup. Cook the soup for another 15 minutes.
Step 14:
Add salt, pepper, bay leaf. Pour in the cream.
Step 15:
Add chopped dill to the soup.
Step 16:
Wait for it to boil. And turn it off immediately. There is no need to boil the soup too much; the cream may curdle. Cover the pan with a lid and let the soup sit for several hours.
The soup came out very tasty!
I had little hesitation in the combination of cream and fish, but no, on the contrary, they together gave a very gentle taste and highlighted each other’s smell. This soup is usually served with rye bread or crispbread.
This soup does not require a lot of spices; they can drown out the taste of the fish.
Pepper and bay leaves will be enough. This soup can be created as a celebratory dish by adding shrimp, mussels, squid, and octopus.
To create such a soup with the least amount of calories, use milk instead of cream, and zucchini instead of potatoes.
From time to time, potatoes in soup are replaced with cereals - rice or millet.
Along with onions and vegetables, you can add other vegetables - bell peppers, celery, tomatoes, broccoli, garlic.
You can cook this soup with snow-white fish, but with reddish fish it will turn out even tastier and more aromatic!
The combination of fish and cream in soups is typical of Scandinavian cuisine. They are prepared from high-quality reddish fish - salmon, trout, salmon, and even the most common species will make a tasty dish.
Fish soup with cream
Fish soup with cream is identical to almost all first fish courses. For example, what fisherman hasn’t tried fish soup while fishing, by the fire? Surely, only virtual, and there are enough of them.
Among all the first fish courses, perhaps only Russian fish soup can be called fish soup, in the literal sense, because all other dishes better correspond to the concept of “soup”. Homemade fish soup can also be cooked on the stove in the kitchen, and it is very tasty.
Modern fish soup is a very strong decoction of fish with spices, not much like soup. Although fish is often boiled with roots. A common worldview is that you need to add the meat of an old cockerel to your fish soup. It is believed that cockerel soup is something awkward and incomprehensible. Pollock fish cutlets are also prepared without rooster, there is only fish, but they are still cutlets.
In general, in global cuisines there are many dishes based on fish broth with the addition of chicken. For example, yurma is an old Russian hot dish, a mixture of fish soup and game broth. There are a lot of dishes in the world called fish soup, but they are not fish soup. The most famous of them is bouillabaisse, or Marseilles soup.
Bouillabaisse (French Bouillabaisse) is the first dish of French cuisine, typical of the Mediterranean coast, prepared by boiling fish and adding fried vegetables. Cossack sherba, fish soup with flour and lard. Halasle (Hungarian: halászlé) is a Hungarian fish soup.
There are special types of fish soups that combine the best of common global recipes. A very tasty and creamy fish soup popular in Mediterranean countries. This soup took a little from the Marseille fish soup, a little from the Russian classic, and a little from the South American sea cocktail soup.
Ingredients for creamy fish soup
- Salmon 250 g
- Onion 1 piece
- Carrot 1 piece
- Parsley 3-4 sprigs
- Cream (20%) 100 ml
- Butter 50 g
- Salt, ground dark pepper to taste
How to make fish soup with cream
- It is important to carefully clean a piece of reddish fish from scales and all bones. All you need is fillet. It is very convenient to eat a portioned piece of fillet, rather than a steak that is cut with bones. Cut off all the fillets from the fish and remove the bones.
Clean and cook fish
Make broth from leftover fish
Prepare vegetables for soup
Add chopped potatoes to the broth
Add reddish fish cut into large cubes
Fry onions and carrots in butter
Add cream, salt and pepper
Combine fish soup and fried vegetables, mix well
Place pieces of reddish fish on each plate and sprinkle with finely chopped parsley
Finnish fish soup with cream: traditional recipe
Finland has a very diverse cuisine, but the inhabitants of the country adore and respect fish dishes. One example is Finnish soup , which is made from salmon, trout or salmon. It is served annually, so you can experience it in virtually any restaurant. But if you are not able to travel, then you can always prepare Lohikeitto at home.
- Personality of the dish
- Ordinary recipes for any day
- Unique Soup Ideas
Personality of the dish
In fact, broth in Finnish has 2 types: kalakeitto or lohikeitto. The main set of ingredients is identical, but for the first one they take milk, and for the second - only cream. Lohikeitto is considered the most delicious and satisfying option. In addition to this, there are other features of the state dish, for example:
- The Finns say that by cooking soup in a metal pot and oven, you can achieve an inimitable taste. At the same time, it is not eaten immediately after cooking - the lohikeitto soup must steep for another day, and only later is it served. Russian borscht or cabbage soup also has a similar personality, which becomes tastier after 1-2 days.
- It is not necessary to use only salmon or trout fillets; fish heads, tail parts or ridges are also suitable. From time to time, stores sell ready-made kits that allow you to cook rich Finnish salmon soup with cream . If you can’t find it, then the least financially expensive fish is suitable - pink salmon, for example.
- Naturally, in restaurants they serve the dish with fish fillet, but at home you can replace it with other parts. Large moose have a huge head, so they contain enough pulp to make broth.
The traditional recipe for Finnish cream soup involves the use of salmon fillet, but this type of fish is often expensive, which is quite expensive for the family budget. The taste of the dish will not change in any way if you use the head, tail or ready-made soup set. This way you can cook it more often, delighting your family with an exciting dish. You shouldn’t over-season the finished soup with spices, otherwise it will overwhelm the taste. One serving (100 g) contains about 55-80 kcal, and fish is also extremely rich in useful elements. For these reasons, broth can be included in the diet during a diet (Diet is a set of rules for human consumption of food) .
Ordinary recipes for any day
Finnish salmon soup with cream is the most easily available option. It requires the following ingredients:
- fish set or salmon steak – 400 g;
- leek and onion - 1 pc.;
- carrots – 1 pc.;
- potatoes – 3-4 pcs.;
- wheat flour – 1.5 tbsp. l;
- bay leaf – 2-3 pcs.;
- salt, pepper and dill.
Cut the fish (be sure to cut off the gills from the heads, otherwise the broth will be bitter) and wash. Place in a saucepan, add 2 liters of water and let the broth simmer. After boiling, you need to remove the foam, add 1 whole potato and onion, reduce the heat. Cook until soft with the lid closed. Next, you should strain the broth, remove the head, take out the meat from it and throw it into the pan. When using steak, it is recommended to only cut it and add it to the dish at the very end. The potatoes must be crushed and the onions removed. Chop the leek and sauté in oil, then throw it into the broth. Add potatoes cut into small cubes and chopped carrots there.
Finnish salmon soup with cream is prepared in a similar way. Products you will need:
- salmon – 300 g;
- potatoes – 5 pcs.;
- cream 10% - about 200 ml;
- butter – 2 tbsp. l;
- onion – 1 pc.;
- water – 1.5-2 l.
Prepare the reddish fish and place in boiling water to cook for 7-10 minutes. Then remove the salmon and strain the broth. Peel, rinse and cut vegetables. Finely chop the onion, chop the potatoes into cubes. Saute the onions in a frying pan with butter, throw the potatoes into the broth for 20 minutes. At this time, cut the fish into small pieces and add it together with the onion to the pan. Reduce heat to low, pour in cream, stir and wait until it boils. There is no need to boil the fish soup, otherwise the cream will curdle. The finished dish mixes well with rosemary or dill.
Trout soup with cream will also please almost everyone. It is prepared from:
- trout (it’s better to take fillet) – 300 g;
- potatoes – 3-4 pcs.;
- carrot – 1 pc.;
- small onion – 1 pc.;
- vegetable oil – 1-2 tbsp. l;
- cream 10% - 200 ml;
- salt, dark pepper and dried dill - to taste.
Peel the potatoes and cut into small slices, add water and boil until half cooked. Cut the trout into medium pieces, remove all the bones and place in the pan. Peel the onion and cut into half rings (if the onions are small) or cubes, fry with butter in a frying pan for several minutes. Next, add the carrots grated on a medium grater and simmer until soft. Throw the vegetables into the broth and boil for 2-3 minutes. Then pour cream over everything, move it around and let it brew. Serve trout soup with cream , adding herbs or croutons.
Unique Soup Ideas
Finnish soup with salmon and cream can be changed a little, making it a watery cream. The dish comes out very tender with a distinctive fishy taste. It's easy to create it from:
- salmon – a little less than 0.5 kg;
- broccoli – 400 g;
- cream – 200 ml;
- dark pepper and salt - to taste.
Wash the fish and cut it into small pieces so that it cooks faster. Wash the broccoli and break it into arbitrary slices; you can boil everything together until tender. Remove the products from the broth and grind in a blender. It is necessary to add the broth evenly, achieving the desired mixture. At the end, add cream, bring to a boil, turn off the heat and leave covered for a couple of minutes. Finnish puree soup , garnish with fresh herbs and serve.
Another unusual recipe for Finnish salmon soup with cream is to use smoked fish. The dish will turn out very fragrant with a rich taste, which will be complemented by vegetables. Ingredients:
- smoked salmon – 250 g;
- fresh salmon – 500 g;
- potatoes – 4 pcs.;
- carrots – 1.5 pcs.;
- leek – 2 pcs.;
- celery root;
- flour – 1-2 tbsp. l.;
- dill, salt and fennel.
Smoked salmon only needs to be cut into thin layers. Wash and chop the vegetables: leeks and carrots into strips, potatoes into cubes, chop the snow-white part of the onion into half rings. Throw all the vegetables and spices into the bubbling broth and cook for 7-10 minutes until half cooked. Add fresh and smoked salmon to the bubbling soup, cover with a lid and simmer over low heat for about 5 minutes. Add flour and a little dill to the cream, pour into the pan and stir until it boils. Then turn off the heat and leave to infuse for 10-20 minutes.
Finnish creamy fish soup is prepared in different ways, using salmon, salmon or trout fillets, as well as other parts of the carcass. An excellent option is to cook a dish from the pulp, and an affordable one is from a ready-made kit. You can prepare the soup quickly if you know simple but noteworthy recipes.
Fish soups with cream
A selection of recipes for making fish soups with cream with step-by-step photos and instructions. Our chefs talk and demonstrate how to cook a delicious reddish fish soup with cream!
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Recipes for fish soups with cream
Ingredients
Salmon – 400 gr;
Cream (10%) – 250 ml;
Potatoes – 5 pcs.;
Onions – 1 pc.;
Bay leaf – 1 pc.
Salt, pepper - to taste;
Fresh greens - on a plate (optional).
Ingredients
Salmon – 200 gr;
Salmon ridges – 500 g;
Onions – 1 piece;
Fresh carrots - 1 piece;
Cream 10% concentration - 1 glass;
Bay leaf – 1 piece;
Allspice – 3 pcs;
Salt – 1 teaspoon;
Ground black pepper – 0.5 teaspoon;
Dill greens – 1 bunch;
Potatoes – 3 pcs;
Ingredients
Potatoes – 2 pcs.
Onion – leek – 1 pc.
Celery – 20 g
Butter – 30 g
Hard cheese – 30 g
Parsley and dill – 10 g
Fish broth – 1 l
Ingredients
Sea cocktail – 250-300 g;
Salmon – 150 gr;
Potatoes – 2 pieces;
Onion – 1 head;
Carrots - half a piece;
Celery – 1 stem;
Fish broth – 3-4 glasses;
Flour – 2 tbsp. spoon;
Butter – 50 g;
Parsley, celery and/or dill;
Ground dark pepper – 1 pinch;
Cumin, chili or white pepper - optional;
Ingredients
Sea bass – 1 pc. (weighing about 0.6-0.7 kg)
Potatoes – 3 pcs.
Onions – 1 pc.
Garlic – 1-2 cloves
Cream 20% fat – 120 ml
Ground dark pepper - to taste
Vegetable oil – 2 tbsp.
Greens - to taste
Ingredients
Cod fillet – 400 g
Mussels (optional) – 100 g
Celery root – 70 g
Potatoes – 150 g
Champignons – 70 g
Leek – 70 g
Fish broth – 1 l
Egg yolk – 1 pc.
Butter – 20 g
Parsley – 10 g
Lemon juice – 1 tbsp.
Salt and pepper - to taste
Ingredients
Salmon steak – 400 g
Salmon (backbone, tail, ribs) – 400 g
Potatoes – 5 pcs.
Onions – 1 pc.
Cream 10% – 200 g
Pepper, h.m. - taste
Vegetable oil – 1 tbsp.
Peppercorns – 5 pcs.
Bay leaf – 1 pc.
Ingredients
Fresh frozen pink salmon – 500 g
Potatoes – 4 pcs.
Onion – 1 head
Garlic - to taste
Butter – 30 g
Vegetable oil - for frying
Ground dark pepper - to taste
Fresh herbs for serving
Ingredients
Potatoes – 4 pcs.
Onions – 2 pcs.
Cream 10-20% – 100 ml
Greens (dill, parsley) – 20 g
Pepper - to taste
Ingredients
Salmon fillet – 300 g
Potatoes – 2 pcs.
Cream 20% – 200 ml
Butter – 20 g
Dark peppercorns – 1 tsp.
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